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A white crock with with a brown border filled with creamy hearty cheeseburger soup that is topped with shredded cheddar cheese, fresh chopped parsley and three mini cheeseburger croutons.

Creamy Hearty Cheeseburger Soup


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Description

This Creamy Hearty Cheeseburger Soup is the ultimate comfort food, perfect for days when you want something rich, filling and indulgent.


Ingredients

Scale
  • 1/4 pound bacon, diced
  • 1 1/4 pounds ground beef (80/20)
  • 1/2 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 1 celery stalk, minced
  • 1 carrot, minced
  • 1/2 white or yellow onion, minced
  • 3 small Yukon gold potatoes, tiny diced
  • 1/4 cup flour
  • 4 cups chicken stock
  • 2 bay leaves
  • 3/4 cup heavy whipping cream
  • 12 ounces Velveeta cheese
  • 1/2 cup shredded cheddar cheese, plus more for garnish
  • 2 tablespoons fresh chopped parsley, plus more for garnish
  • Cracked black pepper, for garnish

For the mini cheeseburger croutons:

  • 1/3 pound ground beef
  • 12 slices American cheese
  • 3 slices bread
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds

Instructions

  1. Render the diced bacon in a large soup pot. Remove with a slotted spoon and set aside.
  2. Add the ground beef to the pot with the bacon grease. Season with 1/4 teaspoon salt and 1/2 teaspoon black pepper. Break apart the beef as it browns.
  3. Once the beef is browned, drain all but 1/4 cup of the fat from the pot.
  4. Add the minced onions, celery, carrots and diced potatoes to the pot. Season with the remaining salt and black pepper.
  5. Stir to coat the vegetables in the fat. Cook for 3-4 minutes to soften.
  6. Add back the reserved bacon.
  7. Sprinkle in the flour, stirring well. Let the flour cook for a few minutes to remove the raw taste.
  8. Pour in the chicken stock, then add the bay leaves.
  9. Bring the mixture to a near boil, then reduce the heat to a simmer. Let the soup cook until the potatoes are just tender, not mushy.
  10. While the soup is simmering, form the mini ground beef patties for the croutons. Cook them in a separate pan.
  11. Cut circles out of the bread slices. Brush with olive oil and press sesame seeds onto the bread. Air fry at 400°F (200°C) for 3 minutes.
  12. Top the mini burgers with American cheese, then sandwich between the crispy bread rounds. 
  13. Secure by placing a toothpick or mini skewer down the center of each mini burger. 
  14. To finish the cheeseburger soup, remove the bay leaves. Stir in the heavy cream, letting it heat through for 2 minutes.
  15. Gradually add the Velveeta cheese (just a little at a time), stirring until melted and fully incorporated.
  16. Stir in the shredded cheddar cheese and fresh parsley.
  17. Serve the soup topped with shredded cheese, fresh parsley, cracked black pepper and mini cheeseburger croutons.
  18. ENJOY!

Notes

  • Use 80/20 ground beef for flavor, but drain excess grease for a balanced soup.
  • Mince the vegetables uniformly to ensure even cooking and a better texture.
  • Dice the potatoes as tiny as you can. Peel, if desired.
  • Add cheese gradually, stirring in the Velveeta cheese in small amounts to avoid clumping.
  • Simmer the soup instead of boiling to prevent overcooking the potatoes.
  • Prep the mini burgers in advance to save time while the soup simmers.
  • Use a heartier bread for the mini cheeseburgers. 
  • Adjust seasoning after simmering to ensure the right balance of salt and pepper.
  • Garnish right before serving to keep the toppings fresh and flavorful.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Soup, Dinner
  • Method: Easy
  • Cuisine: American